Cook Egg Yolk Batter
- Install Butterfly Whisk.
- Place in egg yolk, milk powder and full cream milk in mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 3
2
- Scrape down the sides of mixing jar using spatula.
- Continue cook. *Caution: without measuring cup.
- Transfer egg yolk paste into a bowl, set asides for it to cold down. Prevent from getting fans force that cause dry up the paste.
- Wash and dry up the mixing jar and butterfly whisk. Then put the mixing jar into fridge to cold up.
6
Whipped Cream
- Take the mixing jar out of the fridge and insert butterfly whisk.
- Add cold whipping cream and lemon juice to whip without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature : 37°C
7
- Scrape down the sides of mixing jar .
- Add in cold egg yolk mixture. (Reserved in step 5)
Settings: Timer: 15 Seconds / Speed: 3
8
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.
9
Tips
When wanna eat, defrost in room temperature for 5 minutes before scoop.
Nutrition Facts
10 servings
Serving size
Amount per serving
Calories227
% Daily Value *
Total Fat17g22%
Saturated Fat 7.8g39%
Cholesterol139mg47%
Sodium82mg4%
Total Carbohydrate13.5g5%
Dietary Fiber 0.1g1%
Total Sugars 8g
Protein4.4g
Calcium 7mg1%
Iron 1mg6%
Potassium 39mg1%
Vitamin D 46mcg230%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
Cook Egg Yolk Batter
5pieces egg yolk, room temperature
50gmilk powder
50gfull cream milk, room temperature
150gLotus biscoff crunchy spread, ready made
Whipped Cream
300gcold whipping cream
¼tsplemon juice
Directions
COOKING METHODS :
1
Cook Egg Yolk Batter
- Install Butterfly Whisk.
- Place in egg yolk, milk powder and full cream milk in mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 3
2
- Scrape down the sides of mixing jar using spatula.
- Continue cook. *Caution: without measuring cup.
- Transfer egg yolk paste into a bowl, set asides for it to cold down. Prevent from getting fans force that cause dry up the paste.
- Wash and dry up the mixing jar and butterfly whisk. Then put the mixing jar into fridge to cold up.
6
Whipped Cream
- Take the mixing jar out of the fridge and insert butterfly whisk.
- Add cold whipping cream and lemon juice to whip without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature : 37°C
7
- Scrape down the sides of mixing jar .
- Add in cold egg yolk mixture. (Reserved in step 5)
Settings: Timer: 15 Seconds / Speed: 3
8
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.
9
Tips
When wanna eat, defrost in room temperature for 5 minutes before scoop.
AuthorLe-ThermiqueCategoryIce-CreamsDifficultyBeginner